Let’s whip up some easy, peasy Chicken Tostadas that are not just drool-worthy but also ridiculously simple to make. Imagine crispy tostadas topped with juicy, seasoned chicken, black beans, and a dollop of sour cream or guac. Sounds like a party for your taste buds, doesn’t it?
This recipe is so delicious served with homemade guacamole, sour cream, and even a little queso!
Why You’ll Love This Easy Chicken Dinner
- Quick and Easy: Chicken tostadas are a lifesaver on busy weeknights. They come together in a snap, making them perfect for those evenings when you’re short on time but still crave something delicious and satisfying.
- Great for Leftovers: Got some leftover chicken? Chicken tostadas are an excellent way to repurpose it. This recipe breathes new life into leftovers, ensuring nothing goes to waste.
- Versatility: You can customize chicken tostadas to your heart’s content. Whether it’s spicy or mild, loaded with veggies, or kept simple with just a few key ingredients, they’re a dream for both picky eaters and adventurous foodies.
I live for quick dinner ideas. Anything that takes little prep and the whole family will love gets the stamp of approval from me. These tostadas land firmly at the top of our list. It’s one of the most delicious recipes that can be customized, which is an added bonus for a mom with a picky eater.
Imagine biting into a chicken tostada layered with black beans, corn, salsa, and cheese. Each bite is a delightful journey of flavors and textures. Together, these elements create a harmonious blend of flavors, making each bite of the chicken tostada a delightful and satisfying experience.
Easy Chicken Tostadas Ingredients
The ingredient list is broken up into two parts. First, the chicken. You can definitely use leftover or rotisserie chicken breast if you’d like. I prefer a simple baked salsa chicken. Here is what you need for the recipe:
- Chicken Breast: Like I mentioned above, you can always use leftover chopped or shredded chicken or opt for my favorite salsa chicken bake. Takes seconds to prep and is full of flavor.
- Salsa: Both for the chicken and the filling for the tostadas. I recommend picking a brand you really love. We like Paces with a medium heat.
- Taco Seasoning: Homemade taco seasoning is easy to make, but I pick up the store bought packets. It seems to have the perfect balance of flavors like chili powder and black pepper.
- Corn Tortillas: This recipe works well with corn tortillas but not so great with flour. If you’re searching for an easy flour tortilla option check out my chicken taquitos.
- Beans: I personally love refried beans. However, I was vetoed on this recipe. My family voted and loved the black bean version. The perfect way to add a little fiber to the meal.
- Corn: I almost always have frozen corn on hand, so that is what I used. You can use canned corn. Just make sure you drain it first.
- Cheese: You have some serious wiggle room with your cheese type. I use cheddar, only because it’s what we always have on hand, but you can try queso fresco, cotija cheese, or even a pepper jack cheese.
- Favorite Toppings: Here is where you can get really creative. Top with a squeeze of lime juice, chopped red onion, pico de gallo, fresh cilantro and so much more.
Salsa Chicken
Here’s the optional salsa chicken recipe. This is a go-to for us and can even be made in the slow cooker! Consider it a great way to get dinner on the table on Taco Tuesday.
- PREP: Preheat the oven to 375 degrees. Make sure the chicken is sliced in half lengthwise and relatively even in thickness.
- SEASON: Place the chicken down in a 9×13 pan that has been misted with cooking spray. Sprinkle with the taco seasoning and spoon the salsa directly on top of the chicken.
- BAKE: Bake for 25 to 30 minutes, or until the internal temperature of the chicken reaches 165 degrees F.
- SHRED: Chop or shred the chicken salsa mixture and set aside for later.
From here, you can use this recipe as called for below OR opt for serve in a flour tortilla for a quick chicken taco or on a bed of lettuce for a taco salad!
Chicken Tostada Recipe
This recipe was adapted from Allrecipes. You can definitely play around with the ingredients and customize this to your flavors. One of the benefits of this easy recipe!
- PREP: Prepare the chicken as stated above.
- SHELLS: Preheat the oven to 450 degrees for the homemade tostada shells. Place the corn tortillas down on a baking tray in an even layer, making sure they do not overlap. Brush each side with oil just until coated. Bake for 3 minutes, flip and bake 3 minutes more or until the shells are slightly crisp. Set aside for later.
- TOPPING: Mix together 1 cup of shredded chicken with 1 cup of salsa, the black beans, and corn in a large skillet. Heat over medium-high heat for 3 to 5 minutes, or until heated through.
- BUILD: Spread 1/2 cup of the chicken mixture onto to top of each tortilla. Sprinkle with cheese and return to the oven for 3 to 5 minutes, or until the cheese has melted.
- TOPPINGS: Add your favorite toppings and enjoy!
Leftover chicken mixture actually makes a delicious topping for tortilla chips! Like the ultimate loaded nachos.
Helpful Tools
- Skillet or Frying Pan (affiliate): Ideal for cooking or reheating the chicken to perfection.
- Mixing Bowls (affiliate): Useful for mixing the salsa and other toppings.
- Baking Sheet: (affiliate) If you’re toasting your tostadas in the oven, this is a must.
- Cheese Grater (affiliate): For freshly grated cheese, because let’s face it, it’s always better.
Recipe Notes:
Boneless, skinless chicken breasts or thighs are ideal. They’re easy to cook and shred, making them perfect for tostadas.
To avoid sogginess, don’t assemble the tostadas too far in advance. Keep your toppings and shells separate until you’re ready to eat.
Yes, you can prepare the chicken and toppings ahead of time. Store them in the fridge and assemble the tostadas just before serving.
Definitely! Leftover roasted or grilled chicken, shredded or chopped, works great for tostadas.
Popular toppings include shredded lettuce, diced tomatoes, sliced avocados, sour cream, cheese, and lime wedges.
More Taco Tuesday Recipes To Try
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Chicken Tostadas
Ingredients
Chicken
- 2 large chicken breast about 1 lb
- 1 (1 oz) taco seasoning packet
- 1 cup salsa
Tostadas
- 8 corn tortillas
- 1 tablespoon oil I like avocado oil
- 1 cup cooked shredded chicken see above
- 1 cup salsa
- 1 cup black beans rinsed and drained
- 1 cup corn
- 1½ cups shredded cheese
- your favorite toppings
Instructions
Chicken
- Preheat the oven to 375 degrees. Make sure the chicken is sliced in half lengthwise and relatively even in thickness.
- Place the chicken down in a 9×13 pan that has been misted with cooking spray. Sprinkle with the taco seasoning and spoon the salsa directly on top of the chicken.
- Bake for 25 to 30 minutes, or until the internal temperature of the chicken reaches 165 degrees F.
- Chop or shred the chicken salsa mixture and set aside for later.
Tostada
- Preheat the oven to 450 degrees.
- Place the corn tortillas down on a baking tray in an even layer, making sure they do not overlap. Brush each side with oil just until coated.
- Bake for 3 minutes, flip and bake 3 minutes more or until the shells are slightly crisp. Set aside for later.
- Mix together 1 cup of shredded chicken with 1 cup of salsa, the black beans, and corn in a large skillet. Heat over medium-high heat for 3 to 5 minutes, or until heated through.
- Spread 1/2 cup of the chicken mixture onto to top of each tortilla. Sprinkle with cheese and return to the oven for 3 to 5 minutes, or until the cheese has melted.
- Add your favorite toppings and enjoy!
Notes
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